• Today easy but tasty chocolate tart. The chocolate filling is really creamy and rich but still light. Addition of ginger makes this tart more interesting and a little spicy. The base is made of crushed biscuits instead of pastry however it could be replaced by homemade ginger shortbread. The whole dessert is simply but sophisticated. Enjoy!


    tart pan 10 inch



    • 300 g ginger biscuits
    • ¼ cup + 1 tablespoon (70 g) butter, melted


    • 340 ml milk
    • 150 g (5½  oz) dark chocolate, chopped
    • 3 egg yolks
    • ½ cup (100 g) golden caster sugar
    • 6 tablespoons corn starch
    • 2 teaspoons vanilla extract
    • 1 stem (thumb size) fresh ginger, finely chopped


    • dark cocoa to dust



    Preheat oven to 350°F (180°C).

    Make the base: in the food processor chop biscuits until form crumbs. Add the melted butter and combine until the mixture looks like wet sand. Spoon the crumbs into the pan (base and sides).  Bake for 10 minutes, then set aside to cool.

    Make filling: place the milk and chocolate in a medium saucepan and cook until chocolate is melted. In a medium bowl whisk together egg yolks, sugar, corn starch and vanilla extract until fluffy. Gradually add the chocolate mixture mixing until combined.

    Cover the cooled biscuits base with chopped ginger. Pour the chocolate filling over the ginger. Bake for 35 minutes until set. Leave to cool then place in the fridge for overnight.

    Dust with dark cocoa before serving.




    The recipe is based on "Eric Lanlard's Afternoon Tea" but changed by me.

    Category: Pastries/tarts.

    Tags: chocolate, ginger.

  • If you want to eat this cake during holiday time you need only 15 minutes in the morning. Preparing is very easy – you just mix everything with a fork. It is ready to eat just after baking – tender and aromatic. This cake stays fresh for couple of days, it is soft and moist. The taste of classic ginger loaf is sweetened with prunes and slightly bittered with ale icing. The last one ingredient is not unpleasant just a little wild. Enjoy!


    loaf pan 12 inch



    • 1/3 cup + 1 tablespoon butter
    • 1/3 cup brown sugar (add ½ cup if you like sweeter cake)
    • ½ cup molasses
    • ½ cup honey
    • 1 cup milk
    • 2 cup all purpose flour
    • 1 ½ teaspoons baking soda
    • 3 teaspoons ginger cookies mixed spices (or pumpkin pie spices mix)
    • 2 eggs
    • ¾ cup prunes, chopped finely


    • ½ cup ginger ale
    • 2 tablespoons plum juice (you can omit if cannot find)
    • 1 tablespoon butter
    • ½ cup icing sugar
    • 2 tablespoons lemon juice



    Preheat oven to 350°F. Grease and line the pan with parchment paper (base and short sides).

    Place butter, sugar, molasses, honey and milk in a saucepan and heat on a small heat until sugar has dissolved and butter melted. Bring to the boil and remove from heat. Immediately add baking soda, stir together and set aside for 3-4 minutes. Add flour and spices, mix together. In a small bowl lightly beat eggs with a fork and add to the cake mixture. Add prunes, stir until just incorporated. Pour the mixture into the prepared pan and cover with aluminium foil. Bake for 1 hour, remove the foil and bake for further 30 minutes. The toothpic inserted into the center of cake should be only slightly covered with small crumbles. Remove from the oven, cool in pan.

    Icing: place ale and plum juice in a small saucepan and bring to the boil. Boil for 5 minutes and remove from heat. Add butter, mix until has melted. Add lemon juice and gradually add sugar beating with a spoon until the icing is smooth and thick enough.

    Remove the cake from pan. Pour the icing over the top of cake letting it drip on sides.


    Category: Tea- and bundtcakes.

    Tags:ale, Christmas, ginger, honey, prune.

  • What could be better for upcoming festive time than gingerbread cheesecake? If we are not so willing to bake more cakes here we have two cakes in one. The taste is very Christmas-y with clear hint of spices and with the texture of delicate, creamy cheesecake. Chocolate ganache and few small ginger people on the top and we are in heaven. This cheesecake is light, not fat, ideal. Enjoy!

    You should to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    spring pan 8 inch



    • 200 g biscuits (I used 150 g plain tea biscuits and 50 g ginger snap cookies)
    • ¼ cup butter, melted
    • 2 tablespoons cocoa powder

    Cheese layer:

    • 600 g cream cheese
    • ½  cup (100 g) dark brown sugar
    • 3 tablespoons molasses (treackle)
    • 3 eggs
    • 1 teaspoon pumpkin spice
    • 1 teaspoon cinnamon
    • 2 teaspoons pure vanilla extract


    • 2 ounces (50 g) very dark chocolate (70%)
    • ¼ cup (50 ml) whipping cream


    Make the base: process biscuits in the food processor until very fine (sand texture). Add cocoa powder and melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

    Cheesecake: in a bowl of a stand mixer beat together cream cheese, sugar and molasses until smooth. Add spices, vanilla and lightly beaten eggs and mix until combined.

    Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil. Spoon the cheesecake mixture over the cookies layer.

    Place the pan in a bigger pan filled with hot water to the half-way of spring pan sides. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it a little longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan to the fridge for overnight.

    Next day remove cheesecake from the pan and place on a cake stand. In a small sauce pan bring the cream to the boil. Remove from the heat and add chocolate broken into pieces. Let stand for 5 minutes then stir until smooth. Cool the ganache for about 10-15 minutes (but do not allow to set) then pour over the top of cheesecake and smooth the surface with a spatula. Decorate as desired – I used cookies from the recipe for Danish butter cookies.



    Category: Cheesecakes.

    Tags: chocolate, cinnamon, ginger, molasses.

  • Popular and widely known German gingerbread cookies are soft and fluffy like a sponge and taste like gingerbread. They are ready to eat just after baking and do not need to be stored in a can in order to soften. The pastry do not need to be rolled so can be baked as cookies or one flat sheet cake and cut into pieces. The top is usually iced or covered with chocolate. I baked them in many shapes variations, in baking pans or using cookie stamps. I finished them with lemon or rum icing. They are delicious, enjoy!

    32 cookies or 8 x 8 inch pan



    • ½ cup (115 g) butter, soften
    • 1 ½ cups (300 g) dark brown sugar
    • ½ cup liquid honey
    • 2 large eggs
    • 2 tablespoons rum
    • 1 tablespoon lemon zest
    • 4 cups (640 g) all purpose flour
    • ½ cup (50 g) almond flour
    • 3 tablespoons cocoa powder
    • 1 tablespoon cinnamon
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • spices: 2 teaspoons ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground allspice, ¼ teaspoon ground mace, pinch of cardamom
    • 1 cup (250 ml) milk


    • ½ cup (100 g) icing sugar
    • 2-3 tablespoons lemon juice or rum


    Line two baking sheets with parchment paper or/grease and dust with flour baking pan.

    In a bowl of a stand beat butter and sugar until light and fluffy. Add honey, beat. Add eggs, one at the time, beating after each addition. Add rum and lemon zest. In separated bowl mix together flour, almonds, cocoa powder, salt, baking powder, soda and all spices. Still beating gradually add flour mixture to butter mixture alternate with milk starting and ending with flour.

    Preheat oven to 325°F/165°C.

    If you want to bake one flat cake spoon the mixture to the prepared pan. The level of the dough should be not higher than ½ inch (1-1.5 cm) – will rise a little in the oven. If you want to bake separated cookies place the dough to the fridge for ½ - 1 hour to harden. Then tear away a walnut size portion and shape in hands into a ball. Place balls onto prepared baking sheets. I flattened my balls with cookie stamps, without stamps the balls will flatten in the oven. Bake cookies for 16-18 minutes and the whole cake for 30-35 minutes (until the skewer inserted into the center comes out clean). After baking cool and ice.

    Icing: in a bowl mix the icing sugar and lemon juice or rum (depending on taste you wish) until smooth, thick but still liquid mixture. Brush over the cookies/cake.



    The recipe adapted from 'Bake from scratch'.

    Category: Cookies.

    Tags: almonds, cardamom, cinnamon, Christmas, cocoa, ginger, lemon, rum.

  • These loaves are soft gingerbread cakes baked in mini sizes. Very easy and quick in preparing, just after baking are soft and ready to eat. The top could be just frosted with sugar icing but jam and marzipan make them more delicious. Cakes are simple and very tasty and at the same time subtle and festive sophisticated. Enjoy!


    8 small loaves



    • 4/5 cup butter
    • 1/3 cup brown sugar (or ½ cup if you want more sweet cake)
    • ½ cup treacle (molasses)
    • ½ cup honey
    • 1 cup milk
    • 2 cup minus 2 tablespoons flour
    • 1 ½ teaspoons baking soda
    • 3 teaspoons gingerbread spice mix (or pumpkin pie spice mix)
    • 2 eggs


    Layering and frosting:

    • 100 g apricots (or fig) jam
    • 200 g marzipan (store bought or homemade – recipe here)



    Preheat oven to the 320°F. Line pans (bottoms and short sides) with parchment paper.

    Place butter, sugar, treacle, honey and milk In a sauce pan and heat until sugar dissolved and butter melted. Bring to the boil and remove from the heat. Immediately add baking soda and set aside for 3-4 minutes. Add flour and spices, mix with fork or spoon. Add eggs, mix until combined. Spoon mixture into pans and cover with aluminium foil. Bake for 40 minutes then remove foil and bake for further 30 minutes (until skewer inserted into center comes out clean). Cool in pans.

    Remove cakes from pans and divide each in half horizontally. Spread both cut surfaces with thin layer of  jam. Cut marzipan into thin slices sized and shaped as loaves’ surfaces. You will need two slices for each loaf. If your marzipan is not cube shaped you should roll it out on icing sugar. Place one marzipan slice in the center of each loaf and cover with second half of cake. Spread thin layer of jam of the top of cake and place second slice on it. Cut off marzipan stars and decorate tops.




    Category: Tea- and bundtcakes.

    Tags: cinnamon, Christmas, ginger, honey, marzipan, molasses.

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